gfweb

Braised short rib, peppadew peppers and grits.

At $25 an issue I'd have a hard time rationalizing it. But I miss print. I still read the New Yorker weekly and Vanity Fair.

I use my Breville air fryer. It isn't magic but its good for tater tots and mozzarella sticks. Making french fries from raw potatoes is flawed, I still oil fry them, but you can make a passable version in the BSO.

Such a tough decision @jedovaty. Not your forever home, but living with a bad kitchen for 10 years is a trial. With a kitchen like that, the place wouldn't be the easiest to sell. But you probably wouldn't fully get back the $30K (give or take) it would take to fix it. Perhaps the best move is to re-do it now...have the joy of a new kitchen...and get the place in shape to eventually sell...or, if options change, just stay there.

My access was denied @gfron1

"melty cheese" I read as a property of the cheese ie meltable. "Melted cheese" refers to the state of being melted at the moment.

I believe Food Network/Marc Summers is responsible for ooey-gooey as rationalization for a food-gasm Why not call it melted cheese?

You need this, @rotuts

August Galliano ( more a kid friendly place)

happens to me all the time

I've read that US boxed soft cheeses are in containers t hat are glued as opposed to nailed/stapled as in Europe. If you pop a New World brie into the oven in its box, the glue melts and the cheese escapes. Anyone experience this?

the site is called "allrecipes"

Although most, if not all, sushi fish are , by law, frozen before consumption. Takes care of swordfish worms.

And some fine Long Island wine!

The amazon link makes it look pretty amazing. But would I smoke $1000 worth of meat in a lifetime? Hmmm. And I wonder if it would set off ionizing smoke detectors? GE Profile Smart Indoor Smoker (eG-friendly Amazon.com link)

You could fit one more in the bathroom, I think.

raw spam is like cat food. but sear it hard with a splash of soy...

I know a guy who lived to be 100. He said it was because he smoked 2 cigarettes a day and had two shots of good brandy with them.

"a staple in the American society during the Cold War era" which would be my child and early adulthood I never saw a can of spam until college. Perhaps the Canadians ate it?

I can't see a home use for it. Who needs a 90 second steak?

Probably refers to the slaughter needs to be done in a certain way.

Fried chicken and waffles with hot honey

I need to make my own and find a way to enhance the bitterness.

Skinny for me. You are usually planing a small curved object and only a small area is in contact, so a thin grater makes sense as most of the area of a large grater is wasted.

Desalting is like curing in reverse. The times for cure penetration probably apply for un-curing too. IIRC salt penetrates meat at about 1/2 cm/day...or maybe its a cm/day....whichever...it would be quick for a deli slice and quite a while for a chunk.